Real Baking with Rose Discussion Forums1970-01-01T00:00:00ZCopyright (c) 2017ExpressionEnginetag:realbakingwithrose.com,2017:09:22IMPORTANT MESSAGE FROM ROSE &amp; WOODY:&nbsp; CLOSING THE FORUMS &amp; LOOKING FOR A NEW HOSTtag:realbakingwithrose.com,2017:index_ee.php/forums/viewthread/.111652017-09-22T19:21:12Z1970-01-01T00:00:00ZRose Levy Beranbaum
Dear Members of the Forum,

We are in the process of moving our blog to a new platform, using the Squarespace.com platform, which will to go live sometime in October. For the last 12 years, the current blog has brought together an international community of bakers. Currently there are over 1300 of this community that use the Forums section to interchange ideas and help fellow bloggers.

We are reaching out to you to see if one of you would like to host the Forums on your blog/website. Our current format is Moveable Type, which means you may have to start a completely new Forum section if you do not use this format.
Our moving to the Squarespace format will not permit the new location to feature a Forums section.

Our plan is to offer the Forums to the first of you who contacts us who will accept taking on the Forums. This could mean a major boost to your blog/website numbers considering the numbers of Forum participants.

Once we have a new host, we will announce the move from our blog to the new hosting site with a posting, and announce it on our Current Announcements space. We will also have a window on our new site to your blog/website for Forum members to find their way to your site, and include the Forums having been moved in one of first posts from our new site.

If you have any questions, please email your reply to Woody and include your phone number.

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converting crust recipes for 12.75 x 20.75 x 2.50 (steam table pan)tag:realbakingwithrose.com,2017:index_ee.php/forums/viewthread/.111582017-09-04T00:31:54Z1970-01-01T00:00:00Zpielady44
I am currently volunteering in a senior center and they have asked me to bake desserts for them in a steam table pan measuring
12.75” length x 20.75” width. This measurement computes to 264.56 square inches. How do I figure out the amount of cookie crumbs I will need to get a proper sized crust in this pan? My first attempt will be to make a cheesecake. How best do I convert cheesecake ingredients to accommodate this pan. Is there a formula I can use? Thank you so much for your help.
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Hold cake battertag:realbakingwithrose.com,2017:index_ee.php/forums/viewthread/.111532017-08-09T15:43:35Z1970-01-01T00:00:00ZElisasanc
Hi I am new to this forum and want to thank you all for sharing knowledge!
I have been reading some bakers that said that it is perfectly ok to prepare cake batter and hold in fridge to bake another day. They claim batter would be fine in fridge for up to a week. Do you think this will really work with RLB cake recipes?
Thanks
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White chocolate deluxe buttercreamtag:realbakingwithrose.com,2017:index_ee.php/forums/viewthread/.111182017-06-01T14:15:59Z1970-01-01T00:00:00ZH-A-M
Hi ,
I have a quick question about the Rose’s white chocolate deluxe buttercream from the Heavenly cakes book .

1- is there any way I can tint/color this icing ? I’m a bit concerned about tinting/coloring it as I don’t want the chocolate to seize up on me ...
2- is this icing firm enough to pipe flowers ?
3- will this icing hold up in a warm climate ?

My daughters birthday is 2 months from now and the practice sessions are now underway. I have decided to bake and decorate her cake myself and am hoping it will be a success .
Really looking forward to any tips or helpful advise anyone can offer ... thanks !

We mistakenly deleted 40 accounts that belonged to active forum users, and that also erased all those folks posts and replies.

We were able to restore the forum back to its March 13th state, and then we were even able to recover some of the posts and accounts made since then.

So basically, the forums are mostly all restored to their fine condition, and if there is any oddity or glitch or missing post, let us know by leaving a reply on this post, and we’ll see what we can do to take care of it. (If you need to contact us privately, you can do that as well).

Thanks for your patience, and sorry for any inconvenience.

TTFN
Travis Smith
Webmaster for RealBakingWithRose.com

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Hello Everyone!tag:realbakingwithrose.com,2017:index_ee.php/forums/viewthread/.110502017-02-06T02:24:43Z1970-01-01T00:00:00Zmcilano
I’m a new member here, Thank you so much for the invitation in. I love all things baking so much that I’m currently writing a paper on it! I’m doing a bit of informal research so if you have the time please take this short 6 question survey, it’ll take 5 minutes. Your time is very much appreciated.

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White velvet butter caketag:realbakingwithrose.com,2016:index_ee.php/forums/viewthread/.109022016-08-04T23:26:34Z1970-01-01T00:00:00ZWestie
Woody and Rose would rap me over the knuckles for this. I have made every size of White Velvet Butter Cake - even have the formula worked out
for every size of cake in spreadsheets in my computer. The recipe works so well I had got a little lackadaisical. I wasn’t bothering to buy fine sugar but whizzing my own in the food processor. - that was fine till I bought a new food processor. I also wasn’t worrying too much about the cheapness of the butter and all was well - until last week. Made a leaving cake for a friend and attended the party. Worse cake I have ever made - the new food processor made the sugar far too powdery and the cheap butter had no flavour. The texture was crumbly (I assume from the over processed sugar) and fell apart on the plate. I made another cake today and bought good butter and fine sugar from the grocery store. What a difference it made to the finished product. The cake has texture and structure and flavour. I had better start listening to Woody and Rose and not stray off the beaten path. Thank you for a wonderful cake that, when made properly has been a family and friends favourite for years.
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Using honey in mousseline buttercream for wedding cake, using honey powders/extractstag:realbakingwithrose.com,2016:index_ee.php/forums/viewthread/.108142016-05-11T04:16:23Z1970-01-01T00:00:00Zpielady44
Did I have a lapse of sanity when I volunteered to make my nephew’s wedding cake? As I begin the project I’m thinking, perhaps, having never baked more than a three 9” layer cake. The bride wants a meyer lemon flavored yellow cake with fillings of lemon curd and raspberry. Of the options in Rose’s Cake Bible I have selected the mousseline buttercream because the bride wants a white, not ivory, finish on the cake. She also wants a honey buttercream for the outside of the cake. Since I have to use the mousseline buttercream for the proper color, I’m wondering if I can use honey as a substitute for part of the sugar in the mousseine BC recipe to achieve the honey flavor. I would prefer to use fresh honey because I can control the flavor profile (Rose uses mild clover honey in the royal honey BC on the queen bee cake.) I mention this because I see online they have honey powder and honey oils. Does anyone have any experience using these products? So far I haven’t seen any flavor profile mentioned on the websites. Sure would appreciate any feedback you could give on these two questions. Thank you!
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Pastry Flourtag:realbakingwithrose.com,2016:index_ee.php/forums/viewthread/.75722016-02-23T23:14:57Z1970-01-01T00:00:00Zbaamoolady
Hi, I’m new to the forum and perhaps this already exists as a discussion thread, but I couldn’t find it when I searched for it.

My issue is that I’m trying buy pastry flour, for the first time in a long time, and I’m having a devil of a time finding it. I haven’t had the time to bake in years, and now that I do, I’ve been so looking forward to making pies again, ergo the quest for pastry flour. I used to use King Arthur Round Table which was 9.3% protein (which is also Rose’s recommendation in her Pie and Pastry Bible), but it isn’t on their website and when I called KA they seem to not be making this any more. They are making a “pastry blend” of either 8% or 10.3%, but I’m reluctant to stray from the 9.3% I’ve always used—and that Rose has recommended.

I may be the source of the problem: when I try and search on-line for pastry flour at 9.3% I see some references to whole-wheat flour. I don’t remember ever using whole wheat flour for pastry, but maybe I did and have just forgotten it.

What say you, and what do you use, please?

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ABC Casting amateur bakers!tag:realbakingwithrose.com,2016:index_ee.php/forums/viewthread/.75682016-02-17T21:23:16Z1970-01-01T00:00:00Zsduttoncasting
Hi,
We are casting the second season of The Great Holiday Baking Show and the first season of The Great American Baking Show for ABC. We’re looking for amazing amateur bakers for these two shows. You can apply at bakingshowcasting (dot) com or you can message me. We would love to get some awesome bakers from this group!
Best,
Stacey
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